Description

Craving a vibrant, flavorful dish that’s perfect for a fun dinner or gathering? These Crispy Baked Fish Tacos with Cabbage Slaw are your ideal choice! Featuring golden, taco-seasoned tilapia strips, a crunchy cabbage slaw with a zesty lime kick, and a creamy lime sour cream drizzle, these tacos are a delightful mix of crispy, tangy, and fresh flavors.

Ingredients

Here’s what you need to make Crispy Baked Fish Tacos with Cabbage Slaw. Each ingredient adds to the crispy, tangy, and creamy magic.

Crispy Baked Fish

Large Eggs (2): Bind the coating for a crispy texture.
All-Purpose Flour (1 cup): Creates a light, crispy coating.
Taco Seasoning (2 Tbsp, store-bought): Adds bold, spicy flavor.
Tilapia (1¾ lb, cut into 1½-inch-wide strips): Provides mild, flaky fish.

Cabbage Slaw

Red Cabbage (2 cups, shredded): Offers vibrant color and crunch.
Green Cabbage (2 cups, shredded): Adds classic slaw texture.
Carrots (2, peeled and shredded): Bring sweet, crunchy texture.
Red Onion (1, thinly sliced): Adds sharp, savory bite.
Jalapeño (1, minced): Provides a mild, spicy kick.
Lime (Zest and Juice of 1): Adds bright, citrusy freshness.
Rice Vinegar (¼ cup): Brings tangy, mild acidity.
Extra-Virgin Olive Oil (2 Tbsp): Enhances flavor and coats slaw.
Kosher Salt and Black Pepper (to taste): Balances flavors.

Tacos

Sour Cream (¾ cup): Creates a creamy, tangy drizzle.
Lime (Zest and Juice of 1): Adds zesty brightness to the sauce.
Taco-Size Corn Tortillas (12): Provide a gluten-free, sturdy base.
Fresh Cilantro (¼ cup, roughly chopped, for garnish): Infuses vibrant, herbaceous flavor.

Substitutions and Variations

Tilapia: Swap with cod, haddock, or tofu for vegetarian (bake tofu 15–20 minutes).
All-Purpose Flour: Use almond flour or coconut flour for keto/gluten-free (~2–3g net carbs per serving).
Sour Cream: Replace with Greek yogurt (non-vegan) or vegan sour cream for dairy-free.
Corn Tortillas: Swap with keto tortillas or lettuce wraps for keto (~1–2g net carbs per taco).
Jalapeño: Omit for mild flavor or use pickled jalapeños for extra tang.
Keto Adjustment: Use almond flour, keto tortillas, and reduce carrots to ½ cup (~2–3g net carbs per serving).
Gluten-Free Version: Use gluten-free flour (or almond flour); corn tortillas are already gluten-free.
Vegan Version: Swap fish with tofu, sour cream with vegan sour cream; ensure taco seasoning is vegan.
Spicy Version: Add ½ tsp cayenne to the flour mixture or extra jalapeño to the slaw.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Crispy Baked Fish

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spray generously with nonstick cooking spray.
In a wide, shallow bowl, whisk 2 large eggs until smooth.
In another wide, shallow bowl, whisk 1 cup all-purpose flour with 2 Tbsp taco seasoning.
Working in batches, dip 1¾ lb tilapia strips into the egg, then coat thoroughly in the flour mixture. Place on the baking sheet.
Spray the top of the breaded fish with nonstick cooking spray.
Bake for 20–25 minutes, flipping halfway with a spatula, until golden brown and crisp. Remove and set aside.

Tip: Cut tilapia into uniform strips for even cooking; spray lightly to enhance crispiness.

Step 2: Make the Cabbage Slaw

In a large bowl, toss together 2 cups shredded red cabbage, 2 cups shredded green cabbage, 2 shredded carrots, 1 thinly sliced red onion, 1 minced jalapeño, zest and juice of 1 lime, ¼ cup rice vinegar, and 2 Tbsp extra-virgin olive oil.
Season with kosher salt and black pepper to taste. Set aside.

Tip: Shred cabbage and carrots thinly (use a mandoline for ease); toss just before serving for maximum crunch.

Step 3: Make the Lime Sour Cream

In a small bowl, whisk ¾ cup sour cream with the zest and juice of 1 lime until smooth. Set aside.

Tip: Adjust with a splash of water if the sauce is too thick; refrigerate until ready to use.

Step 4: Prepare the Tortillas

Heat a large skillet over medium heat.
Working in batches, toast 2–3 corn tortillas at a time for 1 minute per side until lightly browned. Repeat until all 12 tortillas are toasted.

Tip: Keep tortillas warm in a clean towel or tortilla warmer; don’t over-toast to avoid cracking.

Step 5: Assemble and Serve

Place 3 tortillas on each of four plates.
Add 1–2 pieces of crispy fish to each tortilla.
Top each taco with 2–3 Tbsp cabbage slaw and drizzle with 1–2 tsp lime sour cream.
Garnish each plate with ¼ cup chopped fresh cilantro.
Serve immediately.

Tip: Assemble just before serving to keep tortillas soft and slaw crisp.